This is a lovely moist cake, can be eaten by itself, or with best butter!
5oz SR Flour
4oz Margarine
4oz Demerara Sugar
2 Eggs
3oz Chopped Walnuts
4oz Dates
1tsp Baking Powder
1tsp Cinnamon
Soak dates in hot water for 10 minutes, then drain and break up a little bit.
Sift flour, baking powder and cinnamon into bowl.
In separate bowl, cream sugar and margarine till light and fluffy, then add beaten eggs in a little at a time.
Fold in flour mixture, then finally dates and walnuts.
Place into greased and floured loaf tin, and bake on Gas 5 for aprox 30 mins, until skewer comes out clean from middle.
Remove from tin and cool on wire rack.
Enjoy!
Thought I would use the caramel up left from doing the cheesecake, and oh my word! I'm glad I did, these cupcakes are yummy!
For cakes:
4oz Margarine
4oz Castor sugar
4oz SR Flour
2 Eggs (beaten with 2tbsp milk)
1tsp Baking powder
2 tbsp chopped dried apple pieces
1 tsp caramel flavouring
For frosting:
8oz Double cream
4oz Mascarpone
1 tbsp Icing sugar
Nestles Caramel and peanut M&Ms for decoration
Make cupcakes by creaming margarine and sugar until light and fluffy.
Add egg mixture a little at a time along with the caramel flavouring, and continue beating, ( add a little flour at same time to prevent curdling mix).
Scrape down bowl, then fold in rest of flour, baking powder and apple pieces.
Divide into 12 paper cases in muffin tray.
Bake Gas 6, aprox 15-20 minutes, until golden brown.
Remove from oven and place on wire rack to cool,
(This is good time for a cup of tea!)
To make frosting, whisk cream and mascarpone until thickens a little, then add icing sugar and whisk until thick and creamy.
Pipe frosting onto cupcakes in design of your choice, and add M&M in middle, then drizzle a little caramel over tops.
Enjoy! (I certainly did lol )
This is so scrummy! A firm favourite if your having family or friends around, they won't believe you've made it...
For the base:
300g Digestives
120g Butter
For filling:
500g Cream Cheese
100g Icing Sugar
300 ml Double Cream
1tsp vanilla essence
For decoration:
sml bag or tube of Rolo's
Melt butter in pan and stir in crushed digestives.
Place in 8" loose bottomed cake tin, and place in fridge to cool.
In large bowl, whisk double cream till thick but not too stiff.
Add cream cheese, icing sugar and vanilla, and continue to whisk until mixture is thick and creamy.
Put filling on top of biscuit base, smoothing out, then make swirls on top.
Decorate with Rolo's and drizzle a little caramel over top.
Chill in fridge before releasing from spring form tin.
Enjoy!
This is one of Mums recipes handed down, and a firm favourite with everyone!
For the Shortbread:
9oz Plain Flour
3oz Castor Sugar
6oz Butter
For the Toffee:
4oz Butter
4oz soft brown sugar
Small tin of condensed milk
2 tbsp golden syrup
1/2 tsp vanilla essence
1 large bar good quality milk chocolate
To make shortbread put flour, sugar and butter in large bowl and rub all ingredients together until crumbly mixture.
Place in greased and lined tray bake tin, press down evenly and firmly.
Bake in oven, Gas 5 until light golden, aprox 20 mins.
Leave to cool.
For toffee:
Add butter, brown sugar, syrup condensed milk and vanilla in to heavy bottom pan, bring to boil (stirring), and simmer for 7 minutes.
Pour toffee over shortbread. Allow to cool.
Break chocolate down into squares and place in bowl, which is placed over pan of simmering water (do not let water touch bottom of bowl), allow chocolate to melt, stirring occasionally, then pour over cooled toffee.
When chocolate is partially set, you can make swirls with a fork.
Allow to set completely before removing from tin and cut into squares.
Enjoy!
This is absolutely scrumptious, and ideal as a valentines gift! Please let me know if you try these.....
9oz Plain Flour
3oz Castor sugar
6oz Butter
1tsp strawberry flavouring
2 tbsp freeze dried strawberry pieces
Combine all ingredients in large bowl until it starts to clump together.
Place on lightly floured surface and knead gently until its smooth enough to roll out to about 1/2 depth with heart shaped cutter.
Place on greased baking tray and bake in oven Gas 5, until it just starts to colour, aprox 10-15 mins.
When baked, place on wire rack to cool and sprinkle lightly with castor sugar, Yum!
Enjoy!
Although I've used cherry and almond, you can substitute any dry fruit and flavouring of your choice.
6oz SR Flour
1/2 tsp baking powder
1 1/2 oz Margarine
1oz castor sugar
2oz chopped glaze cherries
1/2 tsp almond essence
milk
beaten egg
Rub in flour, baking powder and margarine till resembles breadcrumbs.
Mix in sugar and cherries.
Add almond essence to enough milk to combine scone mix to a soft dough texture, do not over knead.
Roll out on floured surface and use scone cutters to about 1" depth.
Place on greased tray and brush beaten egg over tops.
Bake in oven, Gas 6 until tops are golden brown.
Place on wire rack to cool.
Enjoy!
This recipe makes aprox 12 muffins, you could make them any flavour or decoration that you wish, but the basic recipe would be the same.
For the cakes:
4oz Margarine
4oz Castor sugar
4oz SR Flour
1oz cocoa powder
1/2 tsp baking powder
2 Eggs (beaten)
2oz chocolate chips
For Icing:
3oz Softened butter
6oz Icing sugar
Few drops green colouring
Few drops of mint food flavouring
Sift flour, baking powder and cocoa into a bowl.
In another bowl cream margarine and sugar until light and fluffy.
Add eggs a little at a time, with a little flour ( to prevent mixture from curdling).
Scrape down bowl.
Fold in flour mix and chocolate chips until all combined.
Divide mixture into 12 paper cases that are already placed in muffin tray.
Bake in oven Gas 6 until risen and tops spring back when touched gently, aprox 20 mins.
Place muffins on wire rack to cool.
For icing, beat icing and butter, with colouring and flavouring till light and fluffy.
When cakes cool, pipe icing on top of cakes in any style you like, add a few sprinkles or chocolate chips for decoration if you wish.
Enjoy!
